Red Curry Chicken Noodle Soup

By Sarah | Wisconsin from Scratch
January 14, 2015
15 Comments


Author Notes: A delicious twist to a classic recipe.Sarah | Wisconsin from Scratch

Serves: 3 to 4
Prep time: 10 min
Cook time: 35 min

Ingredients

  • 1/2 cup cilantro leaves with stems, loosely packed
  • 1/4 cup water
  • 1 medium shallot, roughly chopped
  • 2 large cloves garlic, roughly chopped
  • 1 1-inch piece of ginger, peeled and roughly chopped
  • 1 1/2 tablespoons ancho chile powder (or other milder chile powder)
  • 1/2 teaspoon cumin
  • 1/4 teaspoon turmeric
  • 1 Thai chile, roughly chopped (optional)
  • 1 tablespoon canola or peanut oil
  • One 14 ounce can light coconut milk
  • 1 14 1/2 ounce can chicken broth
  • 2 tablespoons fresh lime juice
  • 2 teaspoons fish sauce
  • 1/4 teaspoon salt, or to taste
  • 1 cup shredded, cooked chicken (preferably dark meat)
  • 4 ounces thin dried Chinese egg noodles (or in a pinch, sub angel hair pasta)
  • 1 handful Fresh cilantro, Thai basil, thinly sliced shallot, sliced thai chile, chile oil, and lime wedges for serving

Directions

  1. In a food processor, combine the cilantro, water, shallot, garlic, ginger, chile powder, cumin, turmeric, and Thai chile (if using). Process until a paste is formed.
  2. Heat 1 tablespoon oil in a pot over medium heat. Once oil is hot, add the paste and cook, stirring often, for 2 to 3 minutes.
  3. Add the coconut milk, chicken broth, lime juice, fish sauce, and salt. Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 to 15 minutes.
  4. Add the chicken and dried noodles, increase heat to medium, and cook, stirring occasionally, until noodles are cooked.
  5. Divide soup between three to four bowls and top with fresh cilantro, Thai basil, sliced shallot, sliced chiles, a drizzle of chile oil, and a lime wedge. Serve immediately.

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Reviews (15) Questions (0)

15 Comments

Taylorjean07 August 28, 2018
If we have pre-made thai red curry paste, about how much should we use? Based on the ingredients used to make the paste, I'm assuming about 3tbs? Is that way off?
 
Rey C. January 3, 2018
Was great! Thanks
 
Meghan October 8, 2017
Made this recipe last night with a couple of changes. I subbed basmati rice for the noodles. I agree with a previous reviewer that it had a bit of a bitterness to it, and that it needed a bit of sweetness--I opted for about 1.5T of mirin. I also omitted the salt and instead used tamari.
 
Erika K. January 23, 2017
Wow! We loved this recipe - my husband, son and I. I am bored by most chicken noodle soups but not this one. I omitted the Thai chili for the tender tongues in the family; still nice and spicy. I made it last weekend, and this afternoon I made a double batch. A keeper!
 
Ko January 8, 2017
This was lovely and flavorful. We didn't have a Thai chili so I added 1/2TB of Thai Kitchen Red Curry Paste. And for the noodles we used KA ME Udon Stir-Fry Noodles. Every family member slurped their way to full!
 
Author Comment
Sarah |. January 9, 2017
Thanks Ko! So glad you liked it :)
 
Veratrine F. January 6, 2017
Can 3/4 of an ounce be right? A block of ramen weighs 3 ounces, so a 1/4 ounce of noodles per serving seems crazy--it would be 1/12th of a block of ramen. I'm thinking maybe 3 to 4 ounces of noodles would serve 4 better.
 
Author Comment
Sarah |. January 9, 2017
Thanks for catching this - it's totally a typo. It should say 3-4 ounces as you guessed. It's been fixed now.
 
shortnsweet January 4, 2017
could i sub red thai curry paste for the paste we're supposed to make in the food processor?
 
Ko January 8, 2017
This was lovely and flavorful. We didn't have a Thai chili so I added 1/2TB of Thai Kitchen Red Curry Paste. And for the noodles we used KA ME Udon Stir-Fry Noodles. Every family member slurped their way to full!
 
Julia P. January 4, 2017
Red curry isn't listed in the ingredients. Is this a typo? If so how much are you supposed to add?
 
Rebecca January 5, 2017
"Curry" is a blend of spices, chilies and aromatics. In Step 1 of this recipe, a curry paste is made, with the ancho chile giving the curry the red color.
 
sopranointhekitchen October 26, 2016
I found this inedible. The spices burn the back of the throat and the broth does not deliver the mellowness you hope to find with coconut milk as an ingredient.
 
Ann May 11, 2016
I had mixed feelings about this recipe. The depth of flavor, though wonderful, was a bit bitter. I had to add a bit of --ugh!--sugar to cut the flavored a bit. I also wanted more broth. It was a bit thick and I am a soupy/brothy person when it comes to soups. I have to admit to adding a cup more chicken stock and a lot more chicken. The flavors were still strong. I had previously added the optional pepper. My husband loved the soup and I liked it, too, but next time I would add more stock right out of the gate and would adjust the spices etc. if need be. While the flavors made my mouth sing, there simply wasn't enough to it. Small amounts of noodles and chicken and no vegetables. Next time I'll add a few more things.
 
Melissa March 6, 2016
Nice flavours! Enjoying it, thank you